Easy Cinnamon Roll Casserole Recipe

This Cinnamon Roll Casserole is a delicious and easy recipe for the holidays. It's perfect for a Christmas morning breakfast, holiday brunch, or weekend treat for the whole family. You will love how quick it is to prepare, plus it can be made ahead of time or overnight.

Course Breakfast

Cuisine Southern

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 547

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

For the casserole

2 cans (17.5 oz each) Grands refrigerated cinnamon rolls 5 rolls per can
3 eggs
1/3 cup heavy cream
2 Tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon

For the sauce

3 Tablespoons unsalted butter melted
3 Tablespoons brown sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 350°F. Grease a 9x13 inch baking dish with cooking spray.
Open the cans of cinnamon rolls, set aside the icing cups. Cut each cinnamon roll into 6 pieces using kitchen scissors or a pizza cutter.
In a large bowl, whisk together eggs, heavy cream, maple syrup, vanilla extract, and cinnamon. Add the chopped cinnamon roll pieces to the egg mixture and gently toss to coat.
In a separate bowl, mix melted butter, brown sugar, and cinnamon to create the sauce.
Spread the coated cinnamon roll pieces evenly in the prepared baking dish. Pour all of the sauce evenly over the top of the cinnamon roll pieces.
Bake for 30-35 minutes, until golden brown and set in the center. While still warm, spoon the reserved icing over the top of the casserole, using the back of the spoon to spread it evenly. The icing will melt slightly and spread out as it sits. Let cool for 5-10 minutes before serving.

Video

Notes

How to store: Store your Cinnamon Roll Casserole in an airtight container or cover with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.

To Reheat: Microwave on high for 30-45 seconds or until warm. For larger portions, cover with foil and warm in a 350°F oven for 10-15 minutes or until heated through. To Freeze: Place in a freezer safe container and freeze for up to 3 months. Reheat in the oven to bring back the soft texture.

Making ahead of time: This is a great recipe for preparing ahead of time. I love to assemble it the night before and store it in the fridge for breakfast the next day. When you're ready to bake, remove it from the fridge and follow the baking instructions in the recipe card.

For a homemade cream cheese icing (instead of the included icing from the canned cinnamon rolls,) follow the instructions that I use for my Monkey Bread Cinnamon Roll Muffins. It's delicious and worth the extra effort if you have the time!

Crockpot Cinnamon Roll Casserole: This casserole is easily adaptable to the slow cooker. Prepare as directed but add your ingredients to the bowl of a crockpot instead. Cook on low heat for 2-3 hours. Spread the icing over the top before serving.

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